The typical Spanish food is paella. Its principal ingredient is rice, but it also has saffron two glasses of water, stir-fry, you can add meat or fish. Another typical food is roast lamb, especially in the centre of Spain and the octopus in the north. A typical food in Cartagena is cauldron. In Galicia a typical dessert is Santiago cake.
Our favorite food is roast chicken with crisps.
-Pilar Esteban Flores
-Margarita López Iñesta
-Silvia Romero Carrión
3rd. C CSE
Spanish Food consists of a variety of dishes, which have some differences depending on geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country’s deep maritime roots. Spaniss extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavours. It is also renowned for its health benefits and fresh ingredients, as Mediterranean diet.
The first introduction of a product to ancient Iberia was that of wheat. Wheat was thought to be brought by Iberians from the south of the peninsula. It was perhaps brought from Aquitaine, due to the difficulty of transporting from the south. In time, the wheat of Iberia came to be considered to be the best in the Roman Empire, and became one of the main commodities of foreign trade. The Romans’ early approval of wheat led to its spread from Spain to Greece and Egypt and easterly parts of Russia.
There were two major kinds of diet peninsula. One was found in the northwest part of the peninsula, with more animal fats, that correspond to the husbandry of the north. The other could be considered the precursor of the Mediterranean diet and was found in the southerly parts of the peninsula.
Among the multitude of recipes that make up the varied cuisines of Spain, a few can be considered common to all or almost all of Spain’s regions, even though some of them have an origin known and associated with specific places.
Examples include most importantly Potato omelette (“tortilla de patata”, “tortilla española” or just “tortilla”), paella, various stews, migas, sausages (such as embutidos, chorizo, and morcilla), jamón serrano, and cheeses.
There are also many dishes based on beans (chickpeas, lentils, green beans); soups, with many regional variations; and bread, that has numerous forms, with distinct varieties in each region. The regional variations are less pronounced in Spanish desserts and cakes: flan, custard, rice pudding (arroz con leche), torrijas, churros, and madeleines are some of the most representative examples.
Iberian pork embutido.
Andalusian “pescaito frito”
Cantabrian cocido montañés.
Carmen Egea Valera
María José Pérez
Marisol Asuar Meca
Sara Gómez García
3rd. B CSE